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Monday, March 12, 2012

Rueben Eggrolls

Today my brain was on fire with ideas in the kitchen. I used the left over chicken filling from our lettuce wraps and made eggrolls and before I knew it…I was making these Rueben Eggrolls. I have been thinking about this for a few weeks now and today I went for it.

In a large pot start heating your oil. I put about 2 inches. Bring to a temperature that you can deep fry the eggrolls. I usually test the oil first with a tip of the eggroll, if it starts to bubble then it is ready.

Mix equal parts of mayonnaise and ketchup for the sauce. Depending on how many eggrolls you are serving will decide how much to make.

While the oil is heating, prepare you mixture.

I used 4 pieces of pastrami, diced. If you want more meat, by all means add more. I used 8 slices of provolone, diced. I used 1/2 cup of sauerkraut. Mix together in a bowl.

Spread out your eggroll wrapper and put about 3 T. of mixture inside. Fold over one corner, then the sides and roll towards the last corner. Use water to seal the ends to the eggroll.

Fry the eggroll until golden brown. Mine took about 5-6 minutes. You may need turn them half way through so that both sides get browned.

Let cool on a wire rack. Cut diagonally and serve with the mayonnaise/ketchup sauce.